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SHU'I-I'ING THE SMOKER OFF
A'_ CAUTION:
The smoker can become very hot while in
use. Do not touch any portion of the smoker
except for the door handle and burner
control knob. It may be necessary to use
protective gloves.
Turn the burner control knob off by pushing in and
rotating clockwise. The burner flame should then
go out.
Turn off the LP cylinder valve by turning the knob
clockwise until it stops.
Follow all warnings and safety precautions
before
removing meat from smoker or preparing the unit for
storage. Please see page 16 for proper storage
procedures
and the important warnings and safeguards
on pages 2 and 4.
IMPORTANT: Before each use, clean and inspect the hose
and the connection to the LP cylinder. If there is evidence of
abrasion, wear, cuts or leaks, the hose must be replaced
before the smoker is used. Refer to the "leak test"
instructions in the LP Tank connection portion of this
manual.
Fill the wood chip box with flavoring
wood chips and
place the box inside the smoker as instructed in the
assembly section of this manual. Refer to the section that
explains flavoring
wood for recommended
use of
flavoring
wood.
Place the water bowl inside the smoker in the lowest rack
position as explained in the assembly section of this
manual. Carefully fill the water bowl with water or
marinade up to 1 inch below the rim. A full bowl will last
for approximately
2-3 hours. Do not overfill or allow water
to overflow from the water bowl.
Insert or adjust the cooking grills in to the desired rack
positions. For better access to the food with tongs or
spatulas, make sure the grill wires run front to back as
explained in the assembly section of this manual.
You are now ready to light the burner. Refer to the Lighting
Procedure on the previous pages of this manual. The heat
from the burner will allow the wood chips to burn, causing
the flavoring smoke to accumulate.
Place the food on the cooking grills in a single layer with
space between each piece. This will allow smoke and hot
moisture to circulate evenly around all the food pieces.
Smoking for 2 to 3 hours at the ideal constant cooking
temperature
of 225 ° to 250 ° F (110 ° to 120° C) will get the
best results. This temperature
is according to the
temperature
gauge mounted on the front of the smoker.
For more tender and heavily smoked meat, a lower
temperature
may be preferred. If time is critical, a higher
temperature
range is recommended.
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